Grilled Chicken with Spinach & Mozzarella

Ok so I won't say I'm on a diet as that didn't work out the last time so well or a few times before that, but I will try to eat healthier. This goes so well with rice or pasta & a salad.

4 boneless chicken breasts
1 tbsp chopped garlic
Olive oil cooking spray
Few splashes of lemon juice
1 box frozen chopped spinach
1 cup shredded mozzarella cheese

I'm a real big fan of my George Foreman, but use what works best for you. Spray the grill plates with olive oil spray as well as the chicken. Spread garlic & splash lemon juice over the chicken. Grill chicken until juices run clear & chicken is no longer pink.
Cook up frozen spinach according to directions. Divide spinach evenly & spread over chicken breast. Sprinkle shredded mozzarella over the top & serve.

Red snapper with mussels and chorizo

My husband and I used to love to make this as often as we could before my love of seafood disappeared during my pregnancy. The fish picks up all the wonderful flavors, but I am a sucker for mussels!

1 pound mussels (well scrubbed)
1/4 cup dry white wine
1/4 cup water
3 tbsp olive oil
2 potatoes, peeled and each cut into 16 slices
1 piece 5 to 6 ounces chorizo sausage cut into 16 slices
1/3 cup chopped onion
2 tsp chopped garlic
1/2 tsp freshly ground black pepper
Salt
4 red snapper fillets (each about 6 ounces)
1 tbsp chopped fresh parsley

Put the mussels in a stainless steel sauce pan with the wine and water and bring to a boil over high heat. Cover and boil for 3 to 4 minutes until the mussels open and drain reserving the liquid. Discard any mussels that do not open. Remove and discard the top shells from the mussels and set aside half shells in a bowl.
When the sediment in the reserved liquid has settled to the bottom carefully pour the liquid over the mussels in the bowl
, leaving the sediment behind and discard it.
Heat 2 tbsp of oil in a large skillet or sauce pan over medium heat. When the oil is hot add the potatoes and chorizo and cook for 8 to 10 minutes or until both are lightly browned and tender. Add the onion and garlic and cook for 10 seconds then sir in the reserved mussels and juice. Bring to a boil, reduce the heat and boil very gently for two minutes. Add 1/4 tsp of the pepper and salt to taste depending on the saltiness of the mussel liquid.
Meanwhile preheat the broiler. Rub the fish fillets on both sides with remaining 1 tsp of oil and sprinkle them with a 1/4 tsp salt and the remaining 1/4 tsp pepper. Arrange the filets skin sides up on a cookie sheet. Broil 3 to 4 inches from heat source for 3 to 4 minutes depending on the thickness of the fillets and how you like your fish.
Ladel some potatoes, chorizo and muscles into 4 soup plates with some of the broth.
Arrange a fish fillet on top of each serving and sprinkle with parsley and serve.

Happy Thanksgiving!

I have so very much to be thankful for! I hope that everyone enjoyed their Thanksgiving as much as we did!

American Red Cross Fundraiser

I grew up in New Jersey and I lived there until I was 18. My grandmother lived a half a block from the beach near Seaside Heights. I have some of my best childhood memories there and seeing the pictures of the damage is devastating. I can't imagine what it's like to be there, going through the aftermath or going through the storm at all. I don't remember anything remotely close to this ever blowing through there. Seeing the subway flooded in NYC is just shocking. All of it. It's just awful. There is no power for most people. Most have lost hundred of dollars worth of food. No heat. No lights. Some have lost their homes, while others lost their lives. I'm doing what I can. I'm holding a fundraiser. I am giving 100% of my profits to American Red Cross to help out the best that I can. You can always donate directly or shop to help the Red Cross and those affected by the storm. Please share with as many people as you can, I'd like to raise as much as possible. Thank you so much! https://nikkicaposello.scentsy.us/Scentsy/Home

Italian cookies

Yum! Yum! Yum! These are some of my favorite cookies. We usually only make them around Christmas, but sometimes it's just nice with a good cup of coffee.

6 eggs
5 cups all-purpose flour
2 cups confectioners' sugar
2 tbsp plus 1-1/2 tsp baking powder
1 cup shortening
3 tsp almond extract
1-1/2 tsp lemon extract
GLAZE:
3-3/4 cups confectioners' sugar
1/2 cup warm milk
1 tsp almond extract
1 tsp vanilla extract
Colored sprinkles

Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).
Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly).
Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.

Turkey stuffed shells

These pasta shells are so yummy!! I love to make these as often as I can. If your shells start to break when filling them, feel free to just let it be a casserole. Ha! It's still just as good!

16 Oz jumbo pasta shells
1 lb lean ground turkey breast
1/2 cup liquid egg substitute
2/3 cup chopped onion
1 clove garlic, minced
3/4 tsp dried oregano
3/4 tsp salt
1/4 tsp ground black pepper
1 1/2 cups ( 6 ounces) shredded part-skim mozzarella cheese
1/2 cup chopped fresh spinach
1 jar (26 ounces) marinara sauce
1/4 cup grated Parmesan cheese
Directions

1.Preheat the oven to 350°F. Coat a 13" x 9" baking dish with cooking spray.
2.In a large pot of boiling salted water, cook the pasta for 8 minutes, drain, and set aside.
3.In a large skillet over medium-high heat, cook the turkey for 5 to 10 minutes, or until no longer pink, breaking it up with the back of a spoon. Set aside.
4.In a large bowl, combine the egg substitute, onion, garlic, oregano, salt, pepper, and 1/2 cup of the mozzarella and mix well. Add the cooked turkey and spinach and mix well.
5.Spread the bottom of the prepared baking dish with a layer of marinara sauce. Fill the shells with equal portions of the turkey mixture, arranging them in the baking dish as you go. When all the shells are filled, cover with the remaining marinara sauce and mozzarella. Sprinkle the Parmesan cheese on top.
6.Bake, covered, for 45 minutes, then uncover and bake for 15 minutes longer. Let stand for 5 to 10 minutes before serving.

Warm German Potato Salad

This dish is so good on chilly nights!

9 medium potatoes
1-1/2 lbs smoked sausage or fully cooked bratwurst links
6 bacon strips
3/4 cup chopped onion
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp celery seed
1/8 tsp pepper
1/4 cup sugar
1-1/3 cups water
2/3 cup cider vinegar

In a saucepan, cook potatoes in boiling salted water until tender.
Meanwhile, cut sausage into 1/2-in. slices; saute in a skillet until browned. Drain and place in a large bowl. Drain potatoes; peel and cut into 3/4-in. cubes. Add sausage; keep warm.
Cook bacon until crisp; crumble and set aside. Drain all but 3 tablespoons of drippings; saute onion in drippings until tender. Stir in the flour, salt, celery seed and pepper; blend well. Add sugar, water and vinegar; bring to a boil. Boil for 2 minutes.
Pour over potato mixture and stir gently to coat. Sprinkle with bacon. Serve warm.

Chicken & Sausage Jambalaya

I'll admit, I'm a total baby when it comes to spicy foods. I run for the water, panting with tears in my eyes. It doesn't make much sense that I should be so intrigued by Cajun food, but I am. I stumbled across this recipe from Uncle Ben's rice & wow, it's sooooooo good & without the major kick. Enjoy!

1 whole chicken breast boneless, skinless and diced
1 lb. Cajun sausage or Andouille sausage cut into 1/2-inch slices
3 stalk celery chopped
1/2 tsp. pepper
2 cups chicken broth
1 cup beef broth
1/2 tsp. paprika
2 Tbsp. Worcestershire Sauce
1 bay leaf
2 cloves garlic minced
1 1/2 cups Rice
1 medium onion chopped


1. Combine rice, sausage, celery, onion, garlic, beef and chicken broth, bay leaf, pepper, paprika and Worcestershire sauce in large skillet or Dutch oven.
2. Bring to a boil. Reduce heat. Cover and simmer 20 minutes.
3. Add chicken, cover and simmer until chicken is cooked through and liquid is absorbed, about 10 minutes.

Baked Chicken Lasagna Rolls

Sorry all. I know it's been a while since I've posted anything. Things have just been a little hectic here. I should be putting some more stuff up soon though.
This is a recipe from Frigo cheese. Of course use whichever one you prefer. I love this recipe & it makes a great lunch to take to work.

2 cups Frigo® Part Skim Ricotta cheese
1-1/4 cup Frigo® Mozzarella Part Skim cheese, shredded
1/4 cup Frigo® Parmesan cheese, shredded
1 egg
1 teaspoon garlic powder
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded baked chicken breasts
8 cooked lasagna noodles
1-1/2 cup tomato sauce


Preheat oven to 375°
Mix first eight ingredients, reserving 1/4 cup of Mozzarella for baking, set aside.
Lay a large piece of plastic wrap on countertop. Lay noodles flat atop plastic wrap, top each noodle with a layer of Ricotta mixture and 1/4 cup chicken.
Starting at one end, roll one noodle at a time.
Fill the bottom of a baking dish with 1/2 cup of tomato sauce.
Lay rolls seam-side down, cover with remaining tomato sauce, and sprinkle with 1/4 cup Mozzarella cheese. Bake at 375° for 20 minutes.

Dijon baked chicken

I get really tired of just plain baked chicken so I wanted to try something a little different. I honestly don't have measurements. It's really all what you want for taste. I like a lot of flavor so I tend to get heavy handed with my seasonings.

Chicken drumsticks
Grey Poupon Dijon mustard
Minced garlic
Olive oil
Lemon juice
Oregano
Mrs dash garlic & herb

Preheat oven to 375 degrees. Place your drumsticks in an oven safe pan. Put a little garlic, Dijon mustard, olive oil & lemon juice on the chicken. Brush it on the chicken to be sure it's well coated. Sprinkle Mrs Dash garlic & herb & oregano on top of chicken. Bake for 45 minutes or until juices run clear.

Hold the tuna

Ok so I'm the 1st to admit just how much I love the convenience of Gerber foods. I love that I can just pull it out of the microwave & it's done!
They sure are crazy expensive though. So I decided I'd start making him his own food since he's mostly eating what we are.
We've given him things like beef stew, rice & beans, baked ziti & he loved them all. I made tuna pasta one day & let him try it without the onion. He enjoyed it so I made a special bowl for him. Next day he was screaming trying to eat it.
I let him eat the pasta part & took out the tuna. Every time he got a little piece of tuna he'd yell out. Haha Guess that means he doesn't like tuna!

Lemon Cake

This is a Paula Deen recipe that I just adore! Notice all the butter. Butter does make everything taste better! I
haven't made this cake in a while but I do very much love this recipe. It's so good, you'll want the cake as much as the delicious frosting!

Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Lemon wedge, for garnish
Mint sprig, for garnish
Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Filling:
8 egg yolks
1 1/2 cups sugar
1/4 cup (1/2 stick) butter
3 lemons, zest grated and juiced
Directions
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
To make the frosting: Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
To make the filling: Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.
To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint